Blackberry, Lemon, And Gingersnap Cheesecake Pudding Recipe

Name: Blackberry, Lemon, And Gingersnap Cheesecake Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons (3/4 stick) unsalted butter; 2/3 cup sugar; 1/2 cup fresh lemon juice; 2 tablespoons finely grated lemon peel; 2 tablespoons heavy whipping cream; Pinch of salt; 2 large eggs; 3 large egg yolks; 2 cups fresh blackberries (about 12 ounces); 3 tablespoons sugar; 2 tablespoons limoncello; 1 teaspoon finely grated lemon peel; 4 ounces gingersnap cookies (about 16); 1 1/2 cups chilled heavy whipping cream; 1/3 cup mascarpone cheese; Pinch of salt; Even easier: High-quality purchased lemon curd can be used in place of homemade.; Ingredient info:; is an Italian lemon liqueur available at many supermarkets and at liquor stores. Mascarpone, an Italian cream cheese, is sold at supermarkets and Italian markets.

Servings: persons

6 tablespoons (3/4 stick) unsalted butter
2/3 cup sugar
1/2 cup fresh lemon juice
2 tablespoons finely grated lemon peel
2 tablespoons heavy whipping cream
Pinch of salt
2 large eggs
3 large egg yolks
2 cups fresh blackberries (about 12 ounces)
3 tablespoons sugar
2 tablespoons limoncello
1 teaspoon finely grated lemon peel
4 ounces gingersnap cookies (about 16)
1 1/2 cups chilled heavy whipping cream
1/3 cup mascarpone cheese
Pinch of salt
Even easier: High-quality purchased lemon curd can be used in place of homemade.
Ingredient info:
is an Italian lemon liqueur available at many supermarkets and at liquor stores. Mascarpone, an Italian cream cheese, is sold at supermarkets and Italian markets.

1
Melt butter in heavy large saucepan over medium heat. Remove from heat; whisk in sugar, lemon juice, lemon peel, cream, and pinch of salt. Add eggs and egg yolks; whisk to blend. Cook over medium-low heat until thick enough for mixture to leave path on back of spoon when finger is drawn across, stirring constantly, 6 to 7 minutes (do not boil). Strain into medium bowl. Cover with plastic wrap, pressing directly atop lemon curd. Chill at least 8 hours or overnight.
2
Toss all ingredients in medium bowl to coat, lightly crushing some of berries to release juices. Cover and chill until sugar dissolves and juices form, about 3 hours. DO AHEAD:
3
Place cookies in large resealable plastic bag. Crush cookies with mallet or rolling pin until largest pieces are about 1/2 inch. Using electric mixer, beat cream, mascarpone, and pinch of salt in large bowl just until peaks form. Arrange six 8-ounce parfait glasses or compote cups on work surface. Spoon 4 to 5 berries and some of juices in bowl into each cup. Cover and chill remaining berries in bowl for serving. Spoon 1/4 cup mascarpone whipped cream over berries in each cup, spreading in even layer. Add generous 1 tablespoon curd, spreading to edges. Sprinkle 1 tablespoon crushed gingersnaps over. Repeat layering 1 more time with mascarpone whipped cream, lemon curd, and crushed gingersnaps. Top with remaining cream. Cover; chill desserts at least 1 hour and up to 3 hours.
4
Uncover desserts. Spoon remaining berry mixture over and serve.

907

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 6 tablespoons (3/4 stick) unsalted butter, 2/3 cup sugar, 1/2 cup fresh lemon juice, 2 tablespoons finely grated lemon peel, and more.

Yes, Blackberry, Lemon, And Gingersnap Cheesecake Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry, Lemon, And Gingersnap Cheesecake Pudding

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